I love taking an old standard like chicken alfredo and giving it some new life. The fusilli pasta is fun and holds the sauce well. The chicken being coated in flour locks in the flavor. And using Aleppo red pepper flakes, garlic, and fresh oregano brings more pizzazz to an otherwise standard sauce. Zucchini is a personal favorite, but broccoli, cauliflower, carrots, etc. would also work great as an accompanying vegetable.
This recipe makes enough for 4 people, or to have plenty of leftovers!
Chicken Alfredo with Zucchini
Preheat oven to 375 degrees.
Cook pasta according to package directions. Drain in a colander over a bowl and set aside.
Cut chicken breasts into large bite size pieces. Toss in flour until coated.
Heat 1-2 Tbs olive oil in a large skillet. Cook chicken bites until browned on each side and cooked throughout. About 10-15 minutes.
Toss zucchini rounds with 1 Tbs of olive oil, plus salt and pepper to taste. Place in a jelly pan coated with cooking spray. Roast in the oven for 15 minutes, stirring once half way through. Remove from the oven and set aside.
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic, oregano, red pepper flakes (to taste) and cheese and whisk quickly, heating through.
Place cooked pasta and chicken in a serving bowl. Pour alfredo sauce over them and toss to coat. Add zucchini and gentle toss. (Add zucchini at the end and only gently toss so that zucchini does not break).
Serve and enjoy!
My husband is going to love this recipe!!! He wants to add zucchini to everything☺ It looks divine girlfriend.
Thanks so much Laurie!! Appreciate that and hope your husband loves it 🙂
Kenley
Totally down with the red pepper flake addition! Looks delicious, Kenley!
Thanks Eileen! Aleppo red pepper flakes are becoming somewhat of an addiction! 😉 They add wonderful flavor and just a hint of heat!
Kenley
I have all the ingredients so I will make it tonight Kenley! thanks for the suggestion
Oh wonderful! Be sure to let me know how it goes 🙂
Kenley
This looks delicious! We love pasta with anything and everything :9
Hehe, I know that feeling! So glad you like it!
Kenley
Those red flakes make such an impression yet are subtle. I will see if we have them here.
Thanks! I absolutely LOVE Aleppo Red Pepper Flakes. So glad you were able to find some (per your comment on your blog)! I really think you’ll enjoy them 🙂
Kenley
I could have sworn I left a comment on this post–apparently I meant to and it never happened! This recipe is totally going to be made within the next two weeks–I can’t get enough of zucchini, and this looks like it would make enough to get me through a couple days’ worth of dinners (I live alone–my boyfriend and I are long distance–so meals that reheat easily are a must for me). Thank you for sharing, Kenley! Seriously, the photo is making me drool. xoxo
Megan, so glad you like it! And it will be perfect for making and then having leftovers 🙂
Kenley
I love Chicken Alfredo too. Nice call in adding zucchini to give it some twist. 🙂 Love the addition.
Thanks so much, glad you like it! And thanks for stopping by 🙂
Kenley
Yum, yum, and more yum. Your posts always seem to hit me when my belly is hungry…ha ha. But this one is one I’d really love to try – – especially because Mark loves chicken alfredo and I’ve been so obsessed with zucchini lately. Thanks for sharing yet another incredible creation from your kitchen.
I plan it that way Lauren!! 🙂 This sounds like the perfect combo for both yours and Mark’s loves!
Kenley
This recipe is one we will be trying Kenley! it looks delicious! oh! so good! because of one of your last posts; zucchini is on my mind 🙂
Thanks so much Ingrid! And actually — zucchini is STILL on my mind! lol Figuring out what next recipe I’m going to make with it 🙂
Kenley
I’ve tried Zucchini pasta before and failed badly. I would love to try it again with your recipe. Looks so good! 🙂
Thanks Danny! 🙂
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